Banoffee Pie

I first had banoffee pie last summer at Duke’s Groceryin DC. I really went to try their Brunchie burger, which was fantastic and my friend and I decided to split dessert. I must admit that I’m not a huge fan of bananas. I love banana breads, cakes etc., but not desserts that have chunks or slices of banana in them. I gave the pie a try anyway and loved it! I immediately told my friend that I wanted to try to make this at home some day.

Almost a year later, the day arrived! Haha! I found a recipe from Saveur to try that seemed the most authentic. I decided to use chocolate flavored biscuits instead of plain, just for a little change. The pie was fabulous! The toffee was quick and easy to make and I loved that the recipe didn’t require you to bake the crust. I’ve made a few graham cracker crusts that didn’t turn out because of baking them. I was also a little skeptical of not adding sugar to the whipped cream, but once I took a bite of this fabulous pie, I realized immediately that it wasn’t necessary.

I tried not to eat the whole pie and took what was left to work. After one bite one coworker asked me to bake one for a party she’s having at the end of the month. Success!

Banoffee Pie

Ingredients

for the crust

1(10-oz.) package of chocolate digestive biscuits, such as McVities brand

for the filling

1stick unsalted butter

½cuppacked dark brown sugar

1(14-oz.) can condensed milk

4bananas

1pintheavy cream

Grated chocolate

Instruction

make the crumb crust

Crush the digestive biscuits in a food processor until you get a fine crumb texture. Transfer to a bowl and stir in melted butter. Press into a 9"-diameter tart base with a removable bottom. Press the mixture up the sides of the tart form with the back of a spoon. Chill the crust in refrigerator for at least one hour.

make the toffee: Melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly. Pour the filling into the crust. Cool and chill again for at least one hour until the caramel is firm.

To serve, remove the tart from the pan and carefully transfer to a serving plate. Slice the bananas and place them in a single layer on top of the caramel. Whip the cream and spoon it over the toffee and bananas, sealing the filling in. Sprinkle the top of the pie with grated chocolate.